Fig Chutney

In this recipe sweet meets sharp, soft meets bold, all mixed together with a hint of spice. With notes of ginger, tartness of vinegar, speckled with chilli, it’s the kind of preserve that elevates a simple sandwich, transforms a cheeseboard, and adds intrigue to roasted meats.

Prep Time15

Cook Time1

Total Time1 15

Course: Condiment, Preserve

Cuisine: American, British, Mediterranean

Keyword: Chutney, Fig

Servings: 2 Jars

Calories: 23kcal

Equipment

1 medium heavy based pan
2 Sterilised jars

Ingredients

300 g fresh green figs
1 medium apple
1 medium onion approx. 250g
25 g grated fresh ginger or 1 tbsp dried ginger
125 ml apple cider vinegar
110 g soft brown sugar
25 g raisins
1 red chilli
1 tbsp sea salt

US Customary - Metric

Instructions

Cut the stems and the very bottom of the figs and discard. Chop the remaining flesh into approximately 0.5cm/1/4" cubes.
Peel, core, and dice the apples to the same size as the figs.
Finely chop the onion, grate the ginger (if using fresh), and de-seed and finely chop the chilli.
Place all the ingredients in your large heavy based pan and bring to a gentle simmer. Simmer uncovered for one hour, stirring and checking regularly that it’s not sticking to the bottom of the pan. The mixture should become jammy in texture.
Once cooked, pour into sterilised jam jars, seal and allow to cool.

Notes

If you wish to add a little more spice put in 1/4 tsp of cayenne pepper
Stored in a cool dark cupboard, this chutney will last 12 months.
To sterilise jam jars, ensure they are completely clean, and place in an oven at 160° C for 15 minutes